Guinness® Braised Lamb Shanks
- 12 Lamb shanks (about 1 lb. each)
- 2 tbsp Kosher salt
- 1 tbsp black pepper
- 2 tsp dry parsley
- 1 tsp dry thyme
- 2 bay leaves
- 2 cups flour
- 1 cup olive oil
- 8 cloves garlic (minced)
- 2 large onions, julienne
- 2 carrots (small diced)
- 4 tbsp tomato paste
- 2 cans Guinness® Beer
- 1 qt beef stock
- 1/2 cup raisins
Mix flour, salt & pepper. In a roasting pan, heat the olive oil.
Dredge lamb shanks in the seasoned flour and brown in the roasting pan; set aside lamb once it is browned evenly.
Add onions, carrots and garlic to the roasting pan and cook for about 5 minutes.
Add tomato paste, dry herbs and 3- 4 tbsp of the seasoned flour. Add Guinness® beer and mix in, turn down heat to medium and reduce the liquid by half.
Add raisins and the beef stock and bring to a simmer. Add lamb shanks to the sauce. Cover and braise in the oven at 350 for 1 hour.
Serve over mashed parsnips & potatoes along with honey glazed carrots. Make some Irish Soda Bread, and you have a more traditional meal than the usual corned beef & cabbage. The Lamb Shanks could also be done in the slow cooker; start these early and cook them at least 5 hours.
This dish makes its own gravy but it may not be as thick as you want it to be, so don't be afraid to add a little butter roux to thicken it more or you can use a Clabber Girl Cornstarch slurry.
This dish makes its own gravy but it may not be as thick as you want it to be, so don't be afraid to add a little butter roux to thicken it more or you can use a cornstarch slurry. Good luck with it and as always use this process and change the ingredients to create your own version.
Chef Eddie Wilson